Molasses Spice Cookies

Let's face it, molasses cookies just don't have the universal appeal of say, a chocolate chip or peanut butter cookie. Even when they are deep golden brown, sparkling with sugar, and emitting a glorious spicy aroma, sometimes people have to almost be talked into trying one (as actually happened at our house).

I don't know why, but they have always seemed like an "old people" cookie to me. Maybe because my parents would buy a package of Archway molasses cookies and try unsuccessfully to hide them from us (they may have been old people cookies, but cookies is cookies). And you know how 30 and 40 seems positively ancient...until you have some offspring and consequentially, a head full of premature greys of your very own. I don't really know where I'm going with this and you'll have to forgive me because I'm in a fog thanks to a certain someone who has decided at the ripe old age of 10 months that sleeping through the night (something she was happy to do a few months ago) is for the birds.

 Moi?

But back to the cookies. I found an unopened jar of molasses in the spice cabinet, most likely purchased with homemade barbecue sauce in mind but never put to use. And being OLD, my first thought was molasses cookies. Martha Stewart did not fail me and these turned out delicious - soft, chewy, and just spicy enough. And the person who balked at the sight of these cookies? Ate damn near a dozen of them by herself. I do declare this recipe a keeper. 

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Chewy Molasses-Spice Cookies

slightly adapted from Martha Stewart

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/4 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened (I used salted and cut back the salt to 1/4 teaspoon)

1 large egg

1/4 cup molasses

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Pour 1/2 cup of sugar in a smaller bowl and set aside.

Cream together butter and remaining sugar with an electric mixer until fluffy and smooth. Add in egg and molasses and beat until combined. Gradually mix in dry ingredients until a soft dough forms. 

Using a one tablespoon cookie scoop (or just a regular tablespoon), make balls of dough and roll them in the reserved sugar. Arrange balls on cookie sheet lined with parchment paper, about 3 inches apart. Bake until edges are just firm, 10-15 minutes. Cool on sheet for one minute, then transfer to a rack to cool completely. Store in an airtight container to keep the cookies soft and chewy.